71: Brisket at Bryan's Black Mountain Barbecue

We're working up our appetites for our huge Best of Phoenix issue, out September 30, with daily servings of Chow Bella's 100 Favorite Dishes from across the Valley -- in no particular order

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Visit our sister blog, Jackalope Ranch, for a companion series on 100 Creatives who make Phoenix a little more interesting for all of us. We'll be posting the next 70 picks daily through the rest of the summer.

Although he's capable of seducing you with fine dining (he worked at the upscale Fairmont Scottsdale before opening his own restaurant), these days he works his magic with meat, smoke, and utter dedication.

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The beef brisket at his funky Cave Creek spot -- where you can also dig in to ribs, pulled pork, and killer chicken -- is out of this world (and feels even more so if you're making the drive from downtown Phoenix, but it's well worth it). He starts with Harris Ranch certified black angus brisket and lets it slowly turn into succulent, meaty bliss by bathing it in hot pecan smoke for 12 to 14 hours. The result is something so moist, flavorful, and primally delicious that you might not even bother with homemade sauce. (If you do, though, you'll be to a delicious tangy kick.)

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